This traditional Mangalorean/Tuluva delicacy is a sweet rice cake traditionally cooked over coal (Genda).
It has a unique texture—soft and spongy on the inside with a slightly caramelized crust.
Ingredients
White Rice (Dosa Rice): 2 cups (soaked for 4-5 hours)
Cooked Rice: ½ cup (helps in softness)
Jaggery: 1 to 1.5 cups (adjusted to taste)
Coconut Gratings: 1 cup
Cardamom Powder: 1 tsp
Salt: A pinch
Water: As needed for grinding
For Tempering/Flavor: – Ghee (2-3 tbsp)
Finely chopped coconut bits
Sliced shallots (optional, for the traditional Kalathappam style)
Preparation Steps
1. Grinding the Batter
Drain the soaked rice and add it to a blender.
Add the cooked rice, grated coconut, and jaggery.
Grind into a smooth, thick batter. Add minimal water; the consistency should be thicker than dosa batter but pourable.
Add cardamom powder and a pinch of salt. Mix well.
2. The Tempering
Heat ghee in a heavy-bottomed pressure cooker or a deep pan.
Fry the coconut bits until they turn golden brown.
(Optional) Fry sliced shallots until caramelized.
3. Cooking Process
Pour the prepared batter directly into the hot ghee and fried coconut bits. Give it a very quick stir.
Traditional Method: If using a pressure cooker, remove the whistle (weight). Close the lid.
Cook on a very low flame for about 20-30 minutes.
The “Genda” Effect: To get the traditional charred top, some people place hot coals on the lid. If using a stove, you can preheat a flat tawa and place the cooker on it to distribute heat evenly and prevent burning the bottom.
4. Serving
Once a toothpick comes out clean, turn off the heat.
Let it cool completely before de-molding. This is crucial as the cake sets as it cools.
Slice into wedges and serve.
Key Tips
Cooling: Never try to cut the Adde while hot, as it will be sticky and lose its shape.
Aroma: The combination of ghee-fried coconut and jaggery provides the signature “hearth” aroma of this dish.
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